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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 20, 1958)
B MAIL TRIBUNE, Medford. 0r.. TJnirJiy, November 20, 1938 it!? 5v sSX MM L JL2T "2 I PUMPKIN TREAT - Pumpkins are a big thing. They're piled high in the marketplace and at roadside stands reminding us that few eating pleasures exceed those of a rich, spicy cream or chiffon pumpkin pie. These and other rare recipes are in cluded in today's food columns. Feeding the Family By ZOLA VINCENT Feed Editor Season of Rejoicing in Pumpkin Pie Reminder We were reminded recently of President Dwight D. Eisen hower's fondness for pumpkin pie when we read of his in quiry to a Rhode Island road side stand operator, "How many pumpkins make a pumpkin pie?" She replied, "It all depends on hiw big a pie you want." A very good answer, certainly. (P.S. Later the pumpkin purveyor real ized that she had not sold the president a pumpkin.) This amusing incident re minded us that we had made and liked chiffon pie favored by the" Eisenhower family; the recipe garnered from the Congressional Club Cookbook as submitted by Mamie Doud Eisenhower. We cannot resist noting that her recipe doesn't Indicate "how big a pie is," but we tell you that we made it In a nine-inch pie pan. No doubt about it, most people today buy their pie pumpkin by the can, not on the stem, so we forego taking space to tell you how to cook a pumpkin. The canners have cooked it for you. Pumpkin Chiffon Pi 3 beaten egg yolks '4 cup brown ' sugar 1VS cups cooked pumpkin z cup milk , iz teaspoon salt 1 teaspoon cinnamon t teaspoon nutmeg 1 envelope Knox gelatin i4 cup cold water 3 stiffly beaten egg whites , Vi cup granulated sugar Combine egg yolks, brown sugar, pumpkin, milk, salt and spice. Cook in double boiler until thick, stirring con stantly. Soak gelatin in cold water, stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar, and beat stiff. Fold into eelatin mixture. Pour into pie nholl and chill until set. Gar nish with whipped cream Makes one big pie or eight individual pies. Sherxied Pumpkin Pie Holiday Flavor Treat There are as many recipes for pumpkin pie as for choc olate cake; you can have pie that's dark and heavily spiced, light golden with delicate fla voring, fluffy chiffon, soft and custardy in texture, or any other way you like it. In this custard - type pumpkin p i e we've used that delightful fla vor enhancer, California Sher ry, to create a delicately dif ferent holday flavor treat. 2 cups canned pumpkin (No. 2 can 1 13 cups sweetened con densed milk (15 ounce can) 1 large egg i teaspoon salt Vz teaspoon cinnamon 'a teaspoon nutmeg V teaspoon ginger cup California Sherry wine Vz cup hot water 1 unbaked 9 -inch pastry shell Measure pumpkin, conden sed milk, egg, salt, spices, wine and water into a large mixing bowl. Beat or stir vig orously to throughly blend ingredients. Pour into unbak ed pastry shell. Bake in a moderately hot oven (375 de grees) for 50 too 55 minutes. Pie is baked sufficiently when there is still a soft spot about an inch ,in diameter in center. Heat contained in pie will finish cooking center so it will be firm when served. Cool and serve topped with sweetened whipped cream Baked Apples. For genuine baked apple excitement, serve hot baked apples with a froth of whipped cream fixed up like this. Top six apples, bak ed in your favorite fashion, with three-fourths cup whip ping cream whipped with IVi tablespoons confectioners' sug ar and three-fourths teaspoon cinnamon. Thanksgiving Time -Is Stuffing Time When we talk about stuf fing in conjunction with course, referring to cnicKens, turkeys, ducks, vegetables and such, not people. Though with stuffing suggestions like these, lucky diners are likely to stuff themselves, but good. Here we give you a basic bread stuffing and three taste- intriguing variations. Recipe will stuff an 8 to 10 pound ready-to-cook turkey. 23 cup butter or margarine 1V6 cups chopped onion . 13 cups chopped celery 1 pound large mushrooms 2 teaspoons finely chopped "onion 3 tablespoons butter 1 cup soft bread crumbs 1 cup ground Brazil nuts Vz teaspoon salt i8 teaspoon lemon juice 2 tablespoons butter, melt ed Wash mushrooms. Remove stems and chop fine. Cook on- ion and chopped mushroom stems in the three tablspoons butter until tender. Add bread crumbs, Brazil nuts and sea sonings. Stir in lemon juice. Stuff mushroom caps with this mixture. Place in skillet with the two tablespoons melted butter and saute slowly until fonder, about 10 to 15 min utes. A couple of minutes un der the broiler will delicately brown the tops. Six servings. Glazed Onions Tiny white onions are a treat anytime. They are most often served just buttered-up or in a delicately flavored cream sauce, but here we Blaze them and add sliced nuts for a vegetable dish you will serve often. Recipe for six servings. 24 small onions (1V& pounds) 3 tablespoons butter Vz cup sliced nuts (almonds, walnuts, Brazils or fil berts) 1 tablespoon sugar 34 teaspoon salt Vb teaspoon pepper Peel onions, place in bak ing dish. Melt butter and com bine with nuts, sugar, salt and pepper. Pour butter mix ture over onions. Cover and bake in moderate oven (350 degrees) one hour or until, on ions are tender. Stir once after the first 15 minutes of baking. soft 1 Vz 1 gallon (4 quarts) bread cubes teaspoon salt teaspoon pepper tablespoons poultry sea soning 2 tablespoons chopped par sley 1 cup hot water Melt butter or margarine in a skillet. Add onion and celery and cook until tender, about 10 to 15 minutes. Pour mixture over bread cubes pre viously seasoned with salt, pepper, poultry seasoning and parsley. Stir until well blend ed. Add hot water and mix thoroughly. Variations: Oyster Stuffing. Follow rec ipe above cutting bread cubes to 3V& quarts and adding one pint oysters, drained. Bread-Nut Stuffing. To ba sic recipe add one to two cups chopped walnuts, Brazil nuts or pecans. Pineapple Stuffing. Follow basic recipe leaving out onion and poultry seasoning and ad ding a No. 1 flat can of crush ed DineapDle. drained, one- third cup chopped walnuts and one small can pimiento, chopped. Stuffed celery. A new no tion! Combine one-fourth cup finely chopped parsley, one fourth cup finely grated car rot, one-fourth cup real may onnaise, one-eighth teaspoon salt, dash of pepper, pinch of basil and a teaspoon of chopped chives. Refrigerate. Cut celery hearts or inner stalks of celery into 20 or so lVz inch slices; place in ice water to crisp. Fill chilled celery with chilled mixture. Stuffed Mushrooms With Brazil Nuts Holiday cookery really calls for some glamour treatment of vegetables. These stuffed mushrooms may be served as a vegetable or as a garnish for meats, fish or , poultry. Brazil nuts give vegetables of many kinds distinctive fla vor and a dress-up touch. st-" JF & f ' " ?M ITSFUN TO EAT! T&iauta, MEXICAN FOOD Sure, healthy appetites love good food! And there's nothing more pleasin' than Rosarita frozen and canned, M-M-Marvelons Mexican foods! Make every mrat a special meal with: ReSMITI-S FMMOS REFftiEB BEAMS A faroriN artta Mexican meats. A hearty "surprise" vegetable with regular dinners. Pile on hamburgers tor a satisfying "size." Blend with caeese aad Chili Sauce for a nippy "dip" at parties. BEST for any fruit CACCE recipe ! Ready-to-use FRUIT MIX for delicious fruit cakes LYONS TTOCC WE HAVE A LARGE SELECTION OF "OVEN READY FANCY YOUNG TURKEYS. 'You buy NO WASTE when you buy these turkeys. They are drawn and cooled immediately when killed, thoroughly cleaned, tendons removed, then put in a plastic bag to insure cleanliness. WE FEATURE ONLY "SWIFT'S PREMIUM" FRESH FROSTED TURKEYS and LOCAL FRESH TURKEYS PRODUCED BY THE "SAVAGE" TURKEY FARM. ORDER NOW!! FRESH Mb. cello bag Cranberries! f)c FRESH GREEN MOCC "SWIFT'S PREMIUM Red Radishes ' AND Green Onions It mm 1 FRESH CALIFORNIA SAVAGE TURKEYS TOMS MENS FANCY GRADE Sweet Potatoes AND Red Yams BETTY CROCKER CAKE MAX Yellow White Devil's Food Honey Spice BACON SLICED Sirloin Tip ROASTS CAMPBELLS T AM ATA UUrZ n46-oz. nOQ I UNA IU JUKE.. .... K Tins U NALLEYS 'CHOICE" AGED STEER BEEF PORK k Ec STEAK VE-TLE (0)3). PORK oui,HorE &ealdceious H (oYc MAIIMAV" SAVE 10c PER LB. (CJ LVy SAUSAGE THB.WHMHD Lj,b CHILI CON (ARtJE 4 ... V MM ELLEN'S MM STRAWBERRY BLACKBERRY BOYSENBERRY RED RASPBERRY BLACK RASPBERRY Boneless Pork LOIN ROAST "CHOICE" EASTERN CORN FED PORK NO WASTE T FIG BARS SLICED HALIBUT LAURA SCUDDERS ALL CENTER SLICES IN READY TO SERVE ALUMINUM TRAY O. p)c Virginia Peanuts s 3 Tins 1 ib FRESH CRAB MEAT FIRST OF THE SEASON BRACH'S FANCY ft$ - CHOCOLATE CANDIES L 3Pk?! Chocolate Peanuts Malted Milk Balls WE WELCOME CHARGE ACCOUNTS ON APPROVED CREDIT AD PRICES EFFECTIVE THURSDAY 3:00 P.M. THRU SAT. 6:30 P.M. PHONE SP 2-7137 222 West Main - NEXT TO COPCO TO "7 8a large Bunch BUNCHES 2-LB. CELLO BAG PKGS. LARGE 20-OZ. JARS 4Q Large 26-oz. Tray 03 if 2 LBS. 15C I MM I Peanut Clusters "jj UW SATj fJQTE -- HE ftBi CLOSED SUNDAYS Thanksgiving, we are, of
